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All Journal Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal of Agri-Food Science and Technology (JAFoST)
Dewi, Putu Julyantika Nica
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Environmental Science

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The Potency of Teter Leaf Herbal Tea as a Functional Beverage Based on Drying Time Putra, I Gede Arie Mahendra; Dewi, Putu Julyantika Nica; Dewi, I Gusti Agung Bulan Mutiara; Devani, Made Dita Dewi; Wahyuniari, Ida Ayu Tisna; Saraswati, I Gusti Ayu Krisma Widya
International Journal on Food, Agriculture and Natural Resources Vol 6, No 1 (2025): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v6i1.471

Abstract

The teter plant is an herbal plant cultivated in Taro Village, rich in bioactive components with various health benefits, especially in its leaves. Taro villagers process teter leaves into a product called ‘loloh’ don teter. However, this product has the disadvantage of a short shelf life and is less desirable to the general public. As a solution, teter leaves can be processed into herbal tea. One important aspect in making herbal tea is the drying time. This study aimed to determine the effect of drying time on the Teter Leaf Herbal Tea characteristics and to obtained the appropriate drying time in making Teter Leaf Herbal Tea and its potential as a functional beverage. A Completely Randomized Design (CRD) was used with the treatment of drying time at 4 levels (12; 18; 24; and 30 hours at 50oC). The results showed that the drying time had a significant effect on the characteristics of Teter Leaf Herbal Tea. A drying time of 24 hours was the right time to produced herbal tea with a yield of 20.74%, moisture content of 7.21%, total phenols 40.71 mg GAE/g, total flavonoids 28.76 mg QE/g, total tannins 0.80 mg TAE/g, vitamin C 8.13 mg AAE/g, and antioxidant activity of 85.55%. Teter leaf has the potential to be developed into functional beverage.
Sago Porridge Enriched with Red Dragon Fruit (Hylocereus polyrhizus) Extract: A Functional Food with Enhanced Sensory and Nutritional Properties Putra, I Gede Arie Mahendra; Rna Fajarini, Luh Dian; Dewi, Putu Julyantika Nica; Muzakki, Wafi Adizara; Ibrahim, Nur Syamsi
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12847

Abstract

Sago, one of Indonesia’s staple foods, holds significant potential for food diversification due to its high carbohydrate content. However, despite its nutritional benefits, sago consumption remains less popular than corn and potatoes. Sago porridge, a traditional food product, can be developed into a healthy alternative, but its translucent brown color is visually unappealing, affecting consumer acceptance. This study aims to evaluate the optimal concentration of red dragon fruit extract as a natural colorant to enhance the visual appeal of sago porridge. The research method involved testing varying concentrations of red dragon fruit extract (0%, 2%, 4%, 6%) through sensory evaluation and physical analysis. Results showed that a 6% concentration yielded the highest acceptability, with the following physical properties: strawberry red color (L*:48.4; a*:70.8; b*:21.5), viscosity of 56,000 mPažs, texture force of 8.7980 N, and pH of 7.21. This study contributes through the innovative use of red dragon fruit extract as a natural colorant, improving both the visual appeal and nutritional value of sago porridge. The optimal 6% concentration provides a practical reference for local food industries to produce value-added products, supporting food diversification based on local resources and aligning with global trends in healthy, natural foods.
Empowering Mengwitani Village Community through processing used cooking oil into eco-friendly solid soap Yuarini, Dewa Ayu Anom; I Gede Arie Mahendra Putra; Dewi, Putu Julyantika Nica; Budiman, M. Habib Arif; Langkeru, Carolline Octovinarti Ina Kasi; Wibawa, Made Satria; Ni Kadek Pingkan Wulandari
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol. 10 No. 4 (2025): November 2025
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v10i4.16042

Abstract

Used cooking oil, commonly produced from household cooking activities, poses serious risks to health and the environment if used repeatedly or disposed of carelessly. Repeated heating causes the formation of harmful compounds such as free fatty acids, aldehydes, and acrolein, while disposal into waterways can cause significant pollution. This community service program aims to enhance the knowledge and skills of housewives in Banjar Adat Taman Sari, Mengwitani Village, in processing used cooking oil into useful products, particularly solid soap. The activity conducted on July 24, 2025, employs a participatory learning-by-doing approach through interactive presentations and hands-on practice. Participants were introduced to the hazards of used cooking oil, purification techniques using activated carbon, and soap-making methods. Out of 37 participants, 4–6 was directly involved in the practical session, while the others followed via a live stream. The soap produced met the standards for cold-process soap in terms of color, scent, and texture. The program successfully raised environmental awareness, empowered women with practical skills, and opened up opportunities for household-scale businesses based on environmentally friendly practices.
Visualisasi Branding Kemasan Olahan Ikan sebagai Daya Tarik dan Informasi Usaha Mikro Sari Mina Segara Dewi, Putu Julyantika Nica; Kinasih, Mentari; Purnamawati, Ida Ayu Putu Santi; Saraswati, I Gusti Ayu Krisma Widya; Premanayasa, I Wayan Gede Andhika; Yudhistira, Dewa Made Raditya Dwi; Purnamasari, I Gusti Ayu Agung Jaya
ABDI MOESTOPO: Jurnal Pengabdian Pada Masyarakat Vol 9, No 1 (2026): Januari 2026
Publisher : Universitas Prof. Dr. Moestopo (Beragama)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32509/abdimoestopo.v9i1.6030

Abstract

This community service program with the Sari Mina Segara Group in Sangsit Village aimed to improve the competitiveness of Sudang Lepet and other fish-based products facing issues of short shelf life, simple packaging, and also limited marketing. The program introduced vacuum packaging, standardized labeling, and digital marketing strategies. Implementation involved training, mentoring, and equipment assistance. The results showed vacuum packaging extended shelf life, enhanced product safety, and reduced contamination risks. Informative labeling combined with Balinese cultural elements strengthened brand identity and consumer appeal. Digital marketing aspect has expanded product reach beyond local markets, improving sales, and visibility. Initial resistance to make a new technology was overcome through step-by-step guidance, leading to full participation and independent management of packaging and promotion. Overall, the program helps to strengthened product quality, broadened market access, and supported business sustainability in line with SDGs 8 and 12. Replication for other fisheries-based MSMEs is recommended to enhance competitiveness and eco-friendly packaging innovation.
Co-Authors Budiman, M. Habib Arif Devani, Made Dita Dewi DEWA AYU ANOM YUARINI Dewi, I Gusti Agung Bulan Mutiara I Gede Arie Mahendra Putra I Gusti Ayu Krisma Widya Saraswati Ibrahim, Nur Syamsi Langkeru, Carolline Octovinarti Ina Kasi Made Satria Wibawa, Made Satria Mentari Kinasih Muzakki, Wafi Adizara Ni Kadek Pingkan Wulandari Premanayasa, I Wayan Gede Andhika Purnamasari, I Gusti Ayu Agung Jaya PURNAMAWATI, Ida Ayu Putu Santi Rna Fajarini, Luh Dian Wahyuniari, Ida Ayu Tisna Yudhistira, Dewa Made Raditya Dwi